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Summary Gastronomy
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Summary about the gastronomy lecture
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Gastronomy Wouter CorneliusLecture 1
Gastronomy: the art and science of food and beverage.
A dish is a good combination of products/ ingredients which constitute a whole.
A good dish offers variety in taste, texture and flavour
Basic taste:
Sweet
Sour/ acid
Bitter
Spicy
Umami/ salt
Umami
Appearance: Sea vegetables, seaweed, fish (dashi), dairy products, poultry, meat
and fruits.
Increase of Umami: through ripening and fermentation (wine, cheese, soy sauce)
Taste description: salty, tasteful, savoury
Responsible product: MSG, mono-sodium-glutamate
Universal flavour factors
- Texture/ mouth feel
- Flavour richness (intensity of taste, type of taste, complexity of taste)
Texture mouth feel
Coating, greasy, sweetness, creamy
Contracting, acidity, bitterness, crispiness
Intensity of taste
Degree of taste: strong/ delicate
Balance between the amount of ingredients
Type of taste
Fresh and ripe
Complexity of taste
Presence of different flavours (excitement)
Degree of complexity depends on the type of business; in general less is more
Influences on perception:
- Service attributes (product, environment and behavior)
- Expectations
Satisfaction of guests
S=Qp-Qe
S is satisfaction
Qp is perceived quality
Qe is expect d quality
Composing a dish step by step
5 steps
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